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(The Flakiest!) Keto Pie Crust 🥧

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (think pumpkin and ‘apple’!) to empanadas and quiches.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

Gluten Free & Keto Pie Crust

Suuuper Flaky!

Whip it up easily, roll it out, and go make some pie. Or empanadas, sweet hand pies, pop tarts (!!!), roll-ups… pfff! Endless possibilities await.

And did I mention just 2g net carb per serving?!

A slice of keto pumpkin pie with whipped cream
The Best Gluten Free & Keto Pumpkin Pie (with our flaky pie crust!)

The Flours

I like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, I always favor Anthony’s (best taste and texture by a mile!).

And don’t be afraid of the seemingly long list of ingredients, as you’re likely to have most in your cupboard/fridge already.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

Just One Rule

You must chill your pastry for 1 hour (at least) before using it. Similar to your good-old wheat flour, the almond and coconut (in particular) need the time to soak up the moisture evenly.

So chill for one hour, and up to 3 days.

On the subject of temperature, make sure that your filling of choice is completely chilled before filling up empanadas (or whatever it is you’re cooking up!). Otherwise you will (quite literally) see the pastry melt before your very eyes.

And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge/freezer for 15 minutes before carrying on!

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

The Deets

When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the crust is more fragile and it will break easily if not handled with care. So I suggest rolling it out between two sheets of parchment paper (see video).

And talking about lack of gluten, this is the reason why the dough will crack slightly when baked. I’ve noticed that the cracking can be lessened by allowing the dough to rest overnight (probably because moisture is distributed more evenly), though note that taste and texture will be the same.

I also noted that by increasing the xanthan gum you can get a silky smooth crust, but at the cost of losing a bit of flakiness. So I did sacrifice some aesthetics for the sake of taste and texture.

One last thing (promise!). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. It will make the pastry much more flaky and (perhaps surprisingly) easier to handle.

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree
A slice of keto apple pie with a scoop of vanilla ice cream and caramel sauce
Keto Apple Pie (with our super flaky pie crust!)

And… The Video Story!

Flakey Gluten Free, Low Carb & Keto Pie Crust #keto #glutenfree #lowcarb #piecrust #healthyrecipes #grainfree

(The Flakiest!) Keto Pie Crust

Suuuper flaky, buttery and tasty, this keto pie crust is ideal for anything from pies (both sweet and savory!) to empanadas and quiches.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
4.87 from 131 votes
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 50 minutes
Course Entree
Cuisine American, European, Keto
Servings 8 servings
Calories 189 kcal



  • Please see recipe video for guidance!
  • Add almond flour, coconut flour, xanthan gum, salt and zest (optional) to food processor and pulse until evenly combined.
  • Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. 
  • Turn out the dough onto cling film (i.e. saran wrap) and pat into a round. 
  • Refrigerate for at least one hour, or up to 3 days. You can, alternatively, freeze the pie crust at this point and thaw out as needed (just as regular pie crust!).
  • Roll out the crust between parchment paper. It's more fragile than regular pie crust, so you need to work quickly and in cold conditions. You can patch up any cracks that occur by pinching the dough together. And if at any point the crust becomes unmanageable, simply pop it in the freezer for 5-10 minutes before carrying on.  
  • Once shaped (pie, empanadas, etc), pop it in the freezer for 10-15 minutes prior to baking (as it will help to keep its shape better and come out flakier). Brush with egg wash for a glossy finish (optional, but highly suggested). 
  • Bake at 390°F/200°C for 10-12 minutes if making something small such as crackers. And up to 30 minutes for empanadas and such. Just keep an eye out for it, as grain free flours have a tendency to brown suddenly rather than gradually. 



One batch is enough for a pie base (or galette!). So if doing a latticed pie, you'll want to double the recipe. 


Calories: 189kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 17mg | Fiber: 2g | Vitamin A: 435IU | Calcium: 31mg | Iron: 0.6mg
Keyword gluten free pie crust, keto pie crust
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Sara says:

    The vinegar made my dough smell like beer and it tasted weird. In my non keto crust I use white vinegar and never get that result. Wonder why the apple cider vinegar did this

    • Paola van der Hulst says:

      Can you sub the coconut flour for some whey isolate? That would improve the texture tremendously without the cocnut flour

    • Glenda Sanders says:

      4 stars
      I haven’t tried this with this particular recipe, but lupin flour can sometimes be used to replace coconut flour, and it’s lower in carbs than coconut. I use Lupina brand, because it’s not bitter like some brands can be. The taste is very similar to wheat flour, and it absorbs a lot of liquid, like coconut flour does.

  2. Ovana says:

    Hi, I have a question, can I make the dough ahead and save it in the freezer (in sheets like the ones you buy from the supermarket)?
    Cheers 🙂

  3. Suzy says:

    Have you ever tried to pat it directly into the pie dish straight out of the food processor? Or does the coconut flour need time to absorb moisture before you work with it?

  4. Petra says:

    Hello, Paola, is there a chance to replace the cheese with something else? I suppose it owuld be rather hard. I never use cream cheese apart of goats cheese but that has quite distinctive taste.
    Thank you

  5. Nina says:

    5 stars
    very tasty, hard to work with the dough but using freezer and parchment helps a lot. Also brushing dough with egg wash made it pretty.

    • Paola van der Hulst says:

      No as it will cream the butter Haley. What I suggest you do is freeze the butter, grate it and gently and rapidly rub the flour into it (like making biscuits!). You want those pea sized pieces of butter to remain as they’re what gives you the flakiness.

      (I need to do a video on this for you guys, but I know that if you google pie crust videos with grated butter you’ll get a visual 😅) xo!

      • Elizabeth says:

        5 stars
        A pastry blender works well, just like the one you use for traditional pie crust. I have both pastry blender and food processor. I can control the size of the butter and cream cheese particles if I use the old fashioned pastry blender.

    • Caye says:

      Shortening and butter have different melting points. You’ll find that the butter crust is harder to work with unless you can keep it very cold, but that the flavor, texture, and melt-on-your-tongue mouth feel make up for that. Shortening does not melt in your mouth, because of its much higher melt point. Butter melts at 70°F, much cooler than your mouth, which accounts for the difference. Do what you want, but I’d always choose butter.

  6. Lana McQuown says:

    5 stars
    OMG!!! This was amazing. I was blown away at how flaky, buttery, and just perfect this crust was. I am one of those weird people who like the pie crust almost more than the pie itself and am always disappointed in Keto crusts. This is so easy and practically fool proof. My dough was super wet, tore like crazy getting it into the pie plate, I didn’t blind bake it, which I usually do, and I over cooked it to the point it was dark brown. My expectations were really low and even had a plan B to just scoop out the filling and make a deconstructed pie. But that first bite evaporated all my worries. This even was better than most of the non Keto crusts I have tried. The flavor was perfect despite the dark color. This will be my go to crust.

  7. Michelle Tatum says:

    I really do not like the taste of coconut, I’m assuming it will have a light coconut flavor?? I’m new to keto doing pretty good but this is something I’ve wondered.
    Thank you in advance

    • Paola van der Hulst says:

      No it won’t, trust me! People have reviewed on it before too (also, check out Anthony’s brand of coconut flour, it’s taste is much milder so when used in small quantities it improves texture without the taste :)!) xo!

      • Shirley says:

        I’ve tried using coconut flour in a brownie recipe thinking the chocolate would cover up the taste. Nope! I HATE the smell of coconut as well as the taste. Had to throw it out! Is there a way to substitute the coconut flour for some other type of flour or used more almond flour. I got soooo excited when I saw this recipe and I just have to make it! I can’t do it with coconut flour though. Thanks.

  8. Susan Young says:

    When I processed the dough for the pie crust, I noticed the chunks of cold butter. Is tha normal? or did I do something wrong? Please forgive me if this has already been asked.

    • Paola van der Hulst says:

      That means you did it perfectly Susan! The trick is not to over mix the dough so you get those little chunks of butter throughout = a flaky pie crust (they’ll melt in the oven, leaving you with little pockets of air!). xo! Paola

    • Paola van der Hulst says:

      It does, but *only!* if you use allulose or xylitol as your sweeteners (as they work as inverted sugars, ensuring your pumpkin custard stays nice and smooth). If you use erythritol it will crystallize and be crunchy (big no no, needless to say!).

      And if you want to be a bit extra, you can freeze the unbaked pie crust decorations (say, my leaves) and just bake them on the day (about 12 mins)- so those do taste freshly baked (and thus, it’ll be assumed that your pie was too as the texture there doesn’t change much. 🤌🏼)

      Hope this helped!

  9. Linda McDowall says:

    5 stars
    Made this today and it was the best Keto pastry recipe I’ve tried. Did it with your pumpkin pie recipe and husband (Mr. Picky) loved it. Thank you so much.

  10. Lindy McDowall says:

    Just made the doe and put in the fridge for overnight. To make a pumpkin pie do I blind bake the crust and at what temperature and how long? I’ve been looking for a good recipe for Keto pastry crust and am really excited about this recipe. Thank you so much for posting this.

    • Paola van der Hulst says:

      Any chance you’re running an ad blocker? That’s usually the culprit here as it blocks the video player too :-S

      (Also I know ads are a pain, but keep in mind that they allow me to create all the free content for y’all!) xo!

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